Warm Potato Leek Salad Recipes

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WARM BACON POTATO SALAD

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 11



Warm Bacon Potato Salad image

Steps:

  • For the vinaigrette:
  • Mix all the ingredients together in a small bowl and set aside.
  • Add potatoes to pot of salted cold water. Bring to a boil, over high heat, then reduce heat to a simmer and cook for 20 minutes until tender. Drain and place in a large bowl. Cover with foil to keep warm, if necessary.
  • Add bacon to large saute pan and cook until crisp over medium heat. Remove to a paper towel-lined sheet tray and reserve. Add onion, dash of pepper and garlic to bacon grease and saute until tender, about 3 minutes. Add vinaigrette to vegetables. Let cook until reduced and thickened, about 2 to 3 minutes.
  • Add potatoes, dill and bacon to the pan and toss to coat with dressing. Allow to cook for 3 minutes. Season, to taste, with salt and pepper. Transfer potato salad to a serving platter and sprinkle with chopped fresh dill.

1/2 cup white wine vinegar
1 tablespoon coarse-grained mustard
1 tablespoon sugar
2 1/2 pounds red potatoes, diced into 1-inch cubes
Salt
6 bacon slices, chopped
1 medium sized red onion, diced
Freshly ground black pepper
2 cloves garlic, chopped
1/4 cup freshly chopped dill leaves, plus more for garnish
Vinaigrette:

BACON AND LEEK WARM POTATO SALAD

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11



Bacon and Leek Warm Potato Salad image

Steps:

  • Place potatoes in a pot and cover with water. Bring to a boil, salt water and cook until just tender 10 minutes.
  • Heat a medium skillet over medium high heat. Add a liberal drizzle of extra-virgin olive oil and the bacon. Cook bacon until crisp.
  • Reserve bacon on paper towel lined plate, removing it from the pan with a slotted spoon. Drain some of the fat, leaving about 3 tablespoons in the pan. Add celery and carrots to the pan. While the vegetables cook, cut leeks lengthwise then into half moon slices 1/2- inch thick. Run the leeks under cold water and separate every layer to release the trapped grit. Drain well. Add leeks to sauteed veggies and cook another 4 to 5 minutes until tender. Deglaze the pan with wine and pick up any pan drippings. Reduce heat to low and add chicken stock and thyme.
  • Drain potatoes and return to hot pot to cook off water then transfer the potatoes to the skillet with the vegetables and stock. Carefully combine the potatoes and vegetables, add bacon back to the pan then season the warm salad with salt and black pepper, to taste.

4 large Idaho potatoes, peeled and thinly sliced
Salt
Extra-virgin olive oil, for drizzling
8 slices center cut bacon, chopped
2 ribs celery, chopped
1 carrot, peeled then thinly sliced with a vegetable peeler, then chopped into bits
2 leeks
1/2 cup dry white wine, eyeball it
1/2 cup chicken stock, eyeball it
2 tablespoons fresh thyme, 5 to 6 sprigs, stripped and chopped
Black pepper

WARM POTATO LEEK SALAD

Make and share this Warm Potato Leek Salad recipe from Food.com.

Provided by Food.com

Categories     Thanksgiving

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 8



Warm Potato Leek Salad image

Steps:

  • In a large bowl, whisk the mustard with the vinegar. Whisk in the canola oil in a thin stream and season with salt and pepper.
  • Bring 2 medium saucepans of salted water to a boil. Add the potatoes to one and cook for 20 minutes.
  • Cook the leeks until transparent, add the peas and cook until warmed but still vibrant green. Drain any excess liquid and pat dry; add to the vinaigrette. Drain the potatoes and slice 1/2 inch thick; add to the bowl.
  • Add the chives, season with salt and pepper and gently toss the salad. Serve warm.

Nutrition Facts : Calories 307, Fat 14.4, SaturatedFat 1.1, Sodium 111.4, Carbohydrate 37.7, Fiber 9.3, Sugar 9.5, Protein 8.5

2 tablespoons Dijon mustard
1 tablespoon red wine vinegar
1/4 cup canola oil
salt & freshly ground black pepper
3/4 lb small fingerling potato
1 lb peas, if frozen, thaw first
2 medium leeks, white and tender green parts only, split lengthwise then cut crosswise into 1-inch pieces
1/4 cup snipped chives

WARM POTATO LEEK SALAD

Make and share this Warm Potato Leek Salad recipe from Food.com.

Provided by chia2160

Categories     Potato

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 8



Warm Potato Leek Salad image

Steps:

  • In a large bowl, whisk the mustard with the vinegar. Whisk in the canola oil in a thin stream and season with salt and pepper.
  • Bring 2 medium saucepans of salted water to a boil. Add the potatoes to one and cook for 20 minutes.
  • Simultaneously, cook the asparagus and leeks in the other saucepan for 5 minutes. Drain and pat dry; add to the vinaigrette. Drain the potatoes and slice 1/2 inch thick; add to the bowl.
  • Add the chives, season with salt and pepper and gently toss the salad. Serve warm.

2 tablespoons Dijon mustard
1 tablespoon red wine vinegar
1/4 cup canola oil
salt & freshly ground black pepper
3/4 lb small fingerling potato
1 lb asparagus, cut into 2-inch lengths
2 medium leeks, white and tender green parts only, split lengthwise then cut crosswise into 1-inch pieces
1/4 cup snipped chives

TANGY POTATO AND LEEK SALAD

This Tangy Potato and Leek Salad side dish is a revelation. Dijon mustard gives body to cooked leeks, making for a velvety dressing with a rich mouthfeel-no one will miss the fat.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 45m

Number Of Ingredients 7



Tangy Potato and Leek Salad image

Steps:

  • In a large pot, bring potatoes to a boil over high in salted water. Reduce to a rapid simmer and cook until potatoes are tender when pierced with a knife, 15 minutes. With a slotted spoon, transfer potatoes to a large bowl. Return water to a boil, add leeks, and cook until tender, 10 minutes. With a slotted spoon, transfer leeks to a blender. Add mustard, oil, vinegar, and 1/3 cup water; puree until very smooth. (Use caution when blending hot liquids.)
  • Add leek mixture to potatoes and toss; season with salt and pepper. Top with parsley and serve warm or at room temperature.

Nutrition Facts : Calories 158 g, Fat 3 g, Fiber 3 g, Protein 4 g

2 pounds small red potatoes, halved or quartered if large
Coarse salt and ground pepper
1 bunch leeks (about 2 pounds), white and light-green parts only, halved lengthwise, cut into 3/4-inch slices, rinsed well, and drained
2 tablespoons Dijon mustard
1 tablespoon extra-virgin olive oil
2 tablespoons white-wine vinegar
1/4 cup roughly chopped fresh parsley leaves

LOBSTER SALAD IN POTATO LEEK NESTS

The fryers we used to make these lacy baskets are available in most cookware stores and online.

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 18



Lobster Salad in Potato Leek Nests image

Steps:

  • For the nests: Heat about 4 inches of vegetable oil to 340 degrees F in a 4-quart saucepan. (Use a saucepan that is taller than it is wide.) Line a baking sheet with paper towels.
  • While the oil is heating, halve and rinse the leeks. Slice them thinly and put in a medium bowl. Peel the potatoes and use a mandoline to julienne them. (To julienne without a mandoline, slice the potatoes about 1/8 inch thick, stack the slices, and slice 1/8-inch thick.) Toss the potatoes, butter, flour, salt and pepper with the leeks.
  • Scoop about 1 cup of the potato mixture into a bird's next frying basket and immerse in the hot oil until set and golden brown. Transfer to the paper towels and repeat with the remaining mixture.
  • For the lobster salad: Combine the mayonnaise, mustard, lemon zest and juice, cayenne pepper, chives and tarragon in a large bowl. Season with salt and pepper. Gently fold in lobster, fennel and celery. Taste and season with more salt and pepper, if necessary
  • To serve, place a potato and leek nest in the centers of 4 plates. Mound a small bunch of frisee in the middle of the nests, and then top with some the lobster salad. Garnish with chives and caviar.
  • Copyright 2005 Television Food Network, G.P. All rights reserved.

Vegetable oil, for frying
2 large leeks, white parts only
2 large russet potatoes, about 1 pound
2 tablespoons butter, melted
1 tablespoon all-purpose flour
Kosher salt and freshly ground black pepper
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 lemon, zest finely grated and juiced
Pinch cayenne pepper
1/4 cup chopped chives, plus more for garnish
2 teaspoons fresh chopped tarragon leaves
3/4 pound cooked lobster meat, cut into 1-inch chunks
1 large fennel bulb, trimmed and cored, finely diced
1 rib celery, finely diced
Kosher salt and freshly ground black pepper
1 head frisee, cleaned and leaves separated
Black American caviar, for garnish, optional

LEEK SALAD

Provided by Melissa d'Arabian : Food Network

Time 22m

Yield 4 servings

Number Of Ingredients 7



Leek Salad image

Steps:

  • Remove the dark green portion of the leeks and discard. Cut the leeks in half lengthwise and wash in water, being careful to check all the layers for hidden dirt. Fill a wide pan with water about 1/2-inch high up the sides. Add the leeks, simmer gently for 12 minutes, and then drain.
  • Meanwhile, make the vinaigrette. In a small bowl, whisk together the mustard and balsamic vinegar, and then drizzle in the oil to make an emulsion, whisking constantly. Add in the salt, pepper, and thyme. Lay the leeks lengthwise on small serving platter. Sprinkle with the chopped bacon, drizzle with the dressing, and serve.

4 medium leeks
1/2 teaspoon Dijon mustard
2 teaspoons balsamic vinegar
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 teaspoon dried thyme
1 slice bacon, cooked crisp, chopped

LEEK SALAD

Make and share this Leek Salad recipe from Food.com.

Provided by Midwest Maven

Categories     Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8



Leek Salad image

Steps:

  • Whisk together the lemon juice, oil, salt and pepper.
  • Toss the dressing with the leeks.
  • Chop the tomatoes and cucumber, seeding them if desired, and add to leeks.
  • Add the olives and cilantro and toss well.
  • Add more salt and pepper if you like and chill for an hour.

Nutrition Facts : Calories 190.1, Fat 12.4, SaturatedFat 1.7, Sodium 147.3, Carbohydrate 20.2, Fiber 3.7, Sugar 6.7, Protein 2.7

1 lemon, the juice from it
3 tablespoons extra virgin olive oil
salt and pepper
4 leeks, the white parts only, sliced, well rinsed, and dried
2 ripe tomatoes
1 firm medium cucumber
1/2 cup pitted black olives
1/2 cup chopped cilantro

WARM POTATO SALAD

Provided by Bryan Miller

Categories     side dish

Time 10m

Yield 4 servings

Number Of Ingredients 8



Warm Potato Salad image

Steps:

  • Boil potatoes in salted water until cooked but firm. When cool enough to handle, slice into pieces about 1/3 inch thick. Place in warm serving bowl.
  • In saucepan, combine olive oil, vinegar, tarragon, mustard, scallions, parsley, salt and pepper over medium-low heat. When it is warm - don't let it boil - pour over potatoes and toss gently. Adjust seasoning to taste.

Nutrition Facts : @context http, Calories 418, UnsaturatedFat 15 grams, Carbohydrate 58 grams, Fat 18 grams, Fiber 8 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 867 milligrams, Sugar 3 grams, TransFat 0 grams

6 medium size red-skinned potatoes
1/3 cup olive oil
1/4 cup wine vinegar
1 teaspoon tarragon (fresh or dried)
1/2 teaspoon hot mustard
3 scallions, chopped
1/2 cup parsley
Salt and pepper to taste

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